Eastern Oregon Basque Lamb Stew
A hearty tomato-based lamb stew reflecting the Basque sheepherding tradition of eastern Oregon.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 24
- carbs
- 22
- protein
- 32
- calories
- 430
Instructions
- 1
Season the lamb cubes generously with salt and pepper.
- 2
Heat olive oil in a Dutch oven. Brown the lamb in batches, then set it aside.
- 3
Add the onion and peppers to the pot. Cook until softened.
- 4
Stir in garlic and smoked paprika. Cook for 1 minute until fragrant.
- 5
Pour in the white wine and scrape up any browned bits from the bottom.
- 6
Return the lamb to the pot. Add crushed tomatoes, bay leaves, and enough water to nearly cover.
- 7
Bring the liquid to a simmer. Cover the pot and cook on low heat for 1 hour.
- 8
Add the cubed potatoes. Simmer for 30 minutes more until the lamb and potatoes are fork-tender.
- 9
Take out the bay leaves. Taste and add more salt or pepper if needed before serving.
Chef's tips
Browning the lamb well before stewing builds rich flavor. This stew tastes even better the next day once the flavors blend.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water if too thick.
Common mistakes to avoid
- •Adding the potatoes too early, causing them to fall apart.
- •Not browning the meat, which results in a flat-tasting stew.
Serving suggestions
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